Metrics

From
Effect of Processing method on Pasting, Morphological and Sensory Properties of Akamu- a Nigerian Fermented Maize Product by Patience C. Obinna-Echem American Journal of Food Science and Technology. 2017, 5(3), 101-108 doi:10.12691/ajfst-5-3-5
Views
17766
Html 16618
Abstract 1148
28 June 2017 (publication date) through 25 May 2025 *
12.85 % of article views led to PDF downloads *
*Although we update our data on a daily basis, there may be a 48-hour delay before the most recent numbers are available.
Downloads: 11296
PDF2283
Epub1797
XML1645
PPT3115
Figures2010
Tables446
Export: 5515
RIS1716
BibTex2056
Endnote1743
RIS, BibTex, EndNote allows users to search, retrieve and store citations from bibliographic databases such as ABI Inform, the Web of Science, Anthropological Literature, the MLA bibliography, or the catalogs of individual libraries.
Area Chart Example: If your want to see the details of daily statistics for this article, please click here to login our Manuscript Tracking System.
Citations
0
Found additional citations for the article? Please contact us at submission@sciepub.com.
Shares & bookmarks
Facebook0
Twitter0
LinkedIn0
Google +0
Found additional shares or bookmarks for the article? Please contact us at submission@sciepub.com